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A colorful salad with snap peas, grapefruit segments, goat cheese, julienned watermelon radish, roasted hazelnuts, fresh dill, and mint leaves, all mixed together in a close-up view.

Citrus + Herb Salad

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This bright, herb-forward salad is packed with refreshing citrus, crunchy macadamias, tangy feta, and a punchy lemon-dijon dressing. Serve it as a light meal or side.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Salad, Side Dish
Cuisine: Californian
Ingredients Equipment Method Notes

Ingredients
  

Salad:
  • 1 grapefruit segmented
  • ½ bulb fennel thinly sliced
  • 1 handful fresh basil leaves
  • 1 handful fresh mint leaves
  • 1 handful fresh dill sprigs
  • 1 watermelon radish thinly sliced
  • ¼ cup macadamia nuts roughly chopped
  • ½ cup blanched green beans
  • ¼ cup crumbled feta cheese
Dressing:
  • 1 tablespoon Dijon mustard
  • 2 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • Salt & pepper to taste

Equipment

  • Sharp Knife
  • Whisk
  • Small bowl or jar for dressing
  • Salad bowl or platter
  • Cutting board

Method
 

  1. In a small bowl or jar, whisk together the Dijon mustard, lemon juice, maple syrup, salt, and pepper until well combined.
  2. On a serving platter, layer grapefruit segments, fennel, herbs, watermelon radish, green beans, macadamia nuts, and feta.
  3. Drizzle with the dressing just before serving.
  4. Serve immediately and enjoy the burst of fresh flavor.

Notes

Storage: best assembled and dressed just before serving. Keep the components separate in the fridge for up to 2 days, then dress right before eating.

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